These Gluten Free Baked Panko Fish and Chips with Sweet Potato Fries are a healthy alternative to the classic pub staple or Friday night take out!
When I was growing up, we had fish and chips every Friday and it was such a treat. My mom or dad and I would pick up our go-to halibut and chips at the local fish fry and they would come in a cardboard box wrapped up in a ton of newspaper. My sister and I would pretend we were opening valuable gifts for ourselves (and I guess, ultimately, that’s what they were), and we would gobble up our fish and chips with absolute glee.
Today, I still love me some classic fried fish and chips, but it’s more of a treat than a weekly occurrence. My Gluten Free Baked Panko Fish and Chips with Sweet Potato Fries on the other hand is total weeknight fair game.
How to make Gluten Free Baked Panko Fish and Chips with Sweet Potato Fries
First of all, where they heck do you find gluten free panko? Well, you make it! Out of cereal! I pulse some classic Rice Chex cereal in a food processor until it reaches a panko-like consistency that gets light, crispy and oh-so-addictive. I then use a combination of gluten free flour and a high-fibre, omega-3 rich “flax egg” to adhere the goods. It bakes up light and crispy and is absolutely divine with my sweet potato fries.
And I adore me some good Sweet potato fries. I love classic russets, especially fried, but when it comes to the baked varieties, I’m all about sweets.
The combination of this light and crispy gluten free baked panko fish and these sweet, crispy and hearty sweet potato fries totally trumps the fish and chip nights of my youth. And hey, if you want to wrap it up in newspaper just to open upon a gift, I definitely wouldn’t judge.
What are some of your favourite take-out go-tos that you would like a home-made version for?
Have you tried these Gluten Free Baked Panko Fish and Chips with Sweet Potato Fries?
Leave me a comment below with your thoughts!
Gluten Free Baked Panko Fish and Chips with Sweet Potato Fries
- ¼ cup ground flax seed
- ½ cup + 2 tablespoons water
- 1/3 cup gluten free oats
- 1/2 teaspoon table salt
- ¼ teaspoon cracked black pepper
- ¼ tsp chili powder
- 4 cups Chex cereal
- 4 thin white fish filets
- Fleur de sel for sprinkling
- Preheat oven to 450 F. Lightly grease two baking sheets and place them in the oven to preheat.
- To make the flax egg, mix the flax and water together in a small bowl and let it sit in the fridge for 20-30 minutes until it reaches a gloopy egg-like consistency.
- Place the oats in a small food processor and pulse until they reach a flour-like consistency. In another bowl, mix together the oat flour, salt, pepper and chili.
- Add the chex cereal to the food processor and pulse until it breaks into crumbs. Transfer to a third bowl.
- Dip the fish filets into the flour, then transfer them to the flax egg until well coated. Finally, coat them in the Chex panko crumbs. Transfer to one of the preheated baking sheets.
- Meanwhile, mix the potatoes with the oil, sea salt, pepper and chili. Transfer to the other large baking sheet in a single layer and bake for 25 to 30 minutes, turning once for even browning.
- About 15 minutes into your sweet potatoes cooking, add in a second sheet with the fish and bake for about 12 to 15 minutes or until cooked through and just slightly starting to brown. Chex, like panko, doesn’t get super golden brown so you’ll likely just see a slight golden hue.
- While still hot, top the fish and chips with a pinch of fleur de sel.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.